Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Potato Onion Soup




Source of Recipe


*


List of Ingredients




* 3 slices of bacon

* 4 medium onions, sliced (2 cups)

* 2 large potatoes, dices (2 ¼ cups)

* 1 ¾ cups chicken broth

* ½ cup water

* 1 tsp salt

* ¼ tsp curry powder (optional)

* 1 can evaporated milk

* 2 tablespoons parsley, chopped (optional)


Recipe



1. In a large saucepan, cook bacon until crisp

2.Remove bacon from pan, drain and crumble and set aside

3. Pour all but 2 tablespoons of bacon fat from saucepan

4. Add onions to pan and cook until tender

5. Add potatoes, broth, water, salt, and curry (optional)

6. Cover and cook for about 10 minutes or until potatoes are tender

7. Mask potatoes slightly

8. Stir in milk, parsley (optional) and crumbled bacon

9. Heat and serve